Reviewed: Nov. 26, 2006

This is tasty. But I agree with others, it would be good in a graham cracker crust. Also, I may try using fresh cranberries on top instead of pre-made sauce.

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Reviewer:

Math Ninja

Cooking Level: Intermediate

Home Town: Garden City, Kansas, USA

Living In: Manhattan, Kansas, USA

Reviewed: Mar. 19, 2006

Yummy! This pie was delicious! I was dubious about putting it in the oven, but I did anyway and it turned out great! I did a couple of things differently. First, I added the brown sugar to the crumb mixture instead of the cranberry mixture. I also ommited the cornstarch. I basically just put the cranberry sauce on top. I also used a graham cracker crust. I'll be making this again!

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Reviewer:

Shea Failmezger

Cooking Level: Expert

Home Town: Bay Springs, Mississippi, USA

Living In: Manning, South Carolina, USA

Reviewed: Jan. 16, 2006

This was definitely better after being refrigerated overnight. One problem I had is that the cranberry sunk right through the cream cheese layer before I could spread it evenly. I also wished for more tartness in the cranberry layer. But it tasted good and I would probably make it again.

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Reviewer:

Jessi C.

Cooking Level: Beginning

Home Town: Fremont, California, USA

Reviewed: Dec. 21, 2005

This pie became a personal tradition of mine! It's rich and creamy, while the cranberry sauce adds a wonderful tartness and then it's topped off by a golden nutty crunch. I've made it probably 8 times and it aways turns out beautifully. A real crowd pleaser! I find it's even better when chilled overnight in the fridge.

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Reviewer:

graceful cooking

Reviewed: Nov. 30, 2005

This was a delicious pie, although I gave it 4 stars because the cranberries were a little too sweet. I would absolutely make this again as is, but I'd also like to try using fresh cranberries and making my own cranberry sauce to make it less sweet. Everyone loved this one. I think it would also be good with a graham cracker crust, since it is basically a cheescake.

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8 users found this review helpful

Reviewer:

SLR71

Cooking Level: Intermediate

Reviewed: Nov. 24, 2005

This pie is awesome! My grandparents fom New York loved the cream cheese with the festive cranberries.

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Reviewer:

Homer

Reviewed: Nov. 23, 2005

Soo good! I feel this recipe really needs to be cooled AND chilled before serving. Cut into the pie after a couple hours of cooling on a rack and the cheesecake layer had a very odd texture... but excellent the next morning.

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Reviewer:

DBruin

Reviewed: Nov. 9, 2005

This pie is awesome, you can even change the cranberry to apple or cherry, whatever, it's great!!!

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Reviewer:

Karen

Reviewed: Dec. 18, 2004

this was yummy... but didn't care for the crumble that much...

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Reviewer:

HONEYBOBUNNY

Reviewed: Nov. 15, 2004

Basically, this is a good recipe, however, I think the canned cranberry sauce is too sweet for the already sweet filling. I'm going to try making it with freshly cooked cranberries that I won't sweetened too much. I relate this recipe to the one that calls for the sour cherries and I like that better.

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6 users found this review helpful